Description
This Old Fashioned Rhubarb Pie features a flaky homemade butter crust filled with sweet and tangy rhubarb. A traditional spring dessert with perfectly balanced flavor and beautiful vibrant color.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup cold unsalted butter, cubed
- 6–8 tablespoons ice water
- 5 cups fresh rhubarb, chopped
- 1 1/4 cups granulated sugar
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon butter
Instructions
- Preheat oven to 400°F (200°C).
- Mix flour, salt, and sugar. Cut in butter until crumbly. Add ice water until dough forms. Chill 1 hour.
- Combine rhubarb, sugars, cornstarch, cinnamon, vanilla, and lemon juice.
- Roll out bottom crust and place in 9-inch pie dish.
- Add filling and dot with butter.
- Cover with top crust, seal edges, and cut vents.
- Bake 20 minutes at 400°F, then reduce to 350°F and bake 35–40 minutes.
- Cool completely before slicing.
Notes
Allow pie to cool fully to set filling. Adjust sugar if rhubarb is extra tart. Store at room temperature 1 day or refrigerate up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 260mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg